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Bride’s Peach Pie

Total Time

Prep: 20 min. Bake: 1 hour


6-8 servings

Since my daughter, Beth, and her husband, Gary, do not care for cake, they opted for a "wedding pie" on their special day. Family and friends made 75 pies, many of which were set on a tiered holder to resemble a tall wedding cake. This is Beth's favorite.


  • Pastry for a double-crust pie (9 inches)
  • 5 cups sliced peeled peaches
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 teaspoon almond extract
  • 2 tablespoons butter, cubed


  1. Line a 9-in. pie plate with bottom crust; trim pastry even with edge and set aside. In a bowl, toss peaches with lemon juice. Combine the sugar, flour, nutmeg and salt; add to peaches and toss. Sprinkle with almond extract; toss gently.
  2. Transfer to prepared crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Cut slits in pastry. Trim, seal and flute edges. Cover edge loosely with foil.
  3. Bake at 425° for 15 minutes. Reduce heat to 350°; remove foil and bake for 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts

1 piece: 398 calories, 17g fat (8g saturated fat), 18mg cholesterol, 269mg sodium, 59g carbohydrate (30g sugars, 2g fiber), 3g protein.

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